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Not having education and training for safety on food serving and handling can result to injuries to a lot of people - this includes the owner of the business, the waiter or food handler/server, and the people who would eat the food.
Individuals working in food establishments need to have appropriate training if they are responsible for storing, preparing, displaying, and serving food. Generally, businesses must have one certified food safety manager on staff during operating hours to ensure that food safety practices are met and the establishment stays in compliance with local food safety regulations.
If you work in a food environment, it is best if you are knowledgeable and trained in terms of handling and serving food. This will ensure that you deliver food that aren't contaminated and are safe to eat.
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The three key areas of WHMIS are?
The three key areas of WHMIS are labeling of hazardous products, provision of safety data sheets (SDS), and worker education and training on safe handling and use of hazardous materials.
State 2 reasons why it is important to monitor food safety procedures at key stages in the process?
State 2 reasons why it is important to monitor food safety procedures at key stages in the process?
Why it is important to monitor food safety procedures at key stages in the process?
Think about the massive recalls of dangerous foods. The safety procedures were NOT monitored.
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Relationship of study to education'?
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